Name: Butter Chicken
Total time: 45 min
Cuisine: Indian
Ingredients: 1 cup Plain yogurt; 1 tbsp Lemon juice; 2 tsp Garam masala; 1 tsp Cayenne chili; 1 tsp Ground coriander; 1 tsp Turmeric; 1 tsp Kosher salt; 1.5 lb Boneless skinless chicken thighs, cut into bite-size pieces; 3 tbsp Melted butter, or clarified butter; 1/2 cup Unsalted butter; 2 cup Strained tomato sauce, passata; 1 tbsp White sugar; 1 tsp Cayenne chili; 2 tbsp Dried fenugreek leaves, kasoori methi, divided; 2 tsp Garam masala; 2 cup 35% whipping cream; Kosher salt, to taste

Method

5 steps. Tap one to mark it done.

In a bowl, combine the yogurt, lemon juice, garam masala, cayenne chili, ground coriander, turmeric, and kosher salt. Stir the mixture until fully blended, then toss in the chicken to coat each piece thoroughly. Leave the meat to marinate for a minimum of 1 hour, or as long as overnight.
Set a large pot over medium-high heat and melt the clarified butter. Cook the chicken in small batches to prevent crowding the pan, searing every side until a rich brown crust develops. Use a slotted spoon to transfer the chicken to a clean plate.
In the same pot, combine the butter, strained tomato sauce, sugar, cayenne chili, 1 tbsp of dried fenugreek leaves, and garam masala. Stir the mixture well, scraping the bottom of the pot to release any caramelized pieces. Allow the tomatoes to cook for approximately 15 to 20 minutes, until they have thickened and reduced, and the butter starts separating at the edges.
Pour the whipping cream into the pot and adjust the seasoning with kosher salt to taste. Put the chicken back into the pan, stir the contents, and bring the sauce to a simmer. Cook for 5 minutes until the meat is entirely cooked.
Serve the dish decorated with a sprinkle of the remaining dried fenugreek leaves and a light pour of whipping cream.